Inspiring food lovers like you since 1867

When you choose Filippo Berio® Olive Oil, you are choosing a product steeped in the tradition and expertise of our founder, Filippo Berio. His uncompromising standards and passion for food inspired him to craft olive oil with exquisite flavor – made from only the finest ingredients. For nearly 150 years, the superior quality of Filippo Berio Olive Oil has inspired food lovers like you to create delicious meals for family and friends. Filippo Berio® is truly The First and Last Name in Olive Oil.

In 1867, in the small town of Lucca, Italy, a young man named Filippo Berio set out to follow his passion and shape his
future. The picturesque countryside, filled with olive groves sweeping over rolling hills, inspired him to become a maker of
olive oil.

Of course, since the days of the Roman Empire, olive oil had been the foundation of Italian cooking. So young Filippo was
taking on a formidable task – to make olive oil worthy of the most demanding cooks in the world, his neighbors.

Filippo Berio devoted himself to becoming a master of his craft. First, by finding the very finest olives, then by
pressing them with exquisite care to produce the purest, most delicious oil. He quickly earned a reputation as the
unquestioned Olive Oil Virtuoso of his time.

Proud of his work and overjoyed by the success of his efforts, Filippo Berio insisted on putting his signature on every
bottle he made. Today his legacy remains the gold standard against which all olive oils are measured. Not just in his home
town of Lucca, but around the world.

As the caretakers of his legacy, we continue to honor his passion, artistry and commitment to excellence by making fresh,
delicious olive oils to inspire food lovers all over the world over. Like you.

Filippo Berio. The First and Last Name in Olive Oil.

Our family story begins with our founder, Filippo Berio. Late in his life, he formed a partnership with businessman Giovanni Silvestrini, who helped build the business and maintain Filippo Berio’s award-winning quality standards. Following Filippo Berio's death in 1894, his daughter Albertina continued her father's partnership with Giovanni.

In 1919, Albertina and Giovanni teamed up with other Lucca growers and producers, including Dino Fontana, grandfather and great-grandfather of the current Filippo Berio® Olive Oil producers. They formed a new company called the Societa per Azoni Lucchese Olii e Vini (Society for Oils and Wines of the Province of Lucca), or SALOV.

Today, SALOV markets the Filippo Berio® brand. This has allowed us to expand our reach while maintaining our roots as a family-owned Lucca business. Great-tasting olive oil is always at the heart of everything we do, and as the health benefits and versatility of olive oil become more widely known, we look forward to sharing our passion with food lovers everywhere.

The largest olive grove in Italy, La Traversagna is located at the foot of the Tuscan hills in the Lucca Province near Pisa. Nestled in this picturesque, sun-drenched valley, La Traversagna is the site of our family’s century-old farmhouse, the epicenter of the Filippo Berio® tradition.

A walk through La Traversagna is like a step back in time, when olives were grown and hand picked in much the same way they are today. Our trees enjoy full and prosperous flowering due to year-round care, which allows the olives to reach optimal size and maturity just before harvesting.

Olive oil is our sole passion, which is why we take exceptional pride in the way we make it. The Filippo Berio® Olive Oils you and your family enjoy today are produced using sophisticated, state-of-the-art equipment and techniques combined with the exacting quality standards that our founder instituted nearly 150 years ago. Among those standards is a meticulous eight-step process that continues to be at the center of our production.

1. Harvesting

The olive harvest occurs every year when the olives achieve their peak weight, are gently ripened and become plump with oil. There are several ways to harvest olives, from handpicking to automated processes. Whatever the method, the olives are collected in nets spread beneath the olive trees, and then taken to a mill the same day they’re picked.

2. Crushing

We create an olive paste by crushing the whole fruit, and then press it again to release the oil. (This process requires no heat, so it’s called "cold-pressing.") After a natural filtration process removes sediment and water, the oil is ready for inspection.

3. Selecting

Filippo Berio’s Olive Oil Masters receive samples from the finest olive producing areas in Italy and throughout the Mediterranean. From these samples, they hand select only the best oils. After their final selections are made, the oils are ready for an official tasting.

4. Tasting

Tasting is conducted by our panel of Olive Oil Masters, each of whom has decades of experience. They sample and classify each oil according to its nuances and subtleties, determining which are worthy of the Filippo Berio® label. The panel tastes over 6,000 samples of olive oil every year, but only 6% pass Filippo Berio’s strict taste standards of authenticity, quality and purity.

5. Analyzing

We conduct analysis throughout the production process to ensure authenticity, quality and purity of all Filippo Berio® Olive Oil products. This stringent analysis is performed according to standards set by the European Economic Community and the International Olive Oil Council.

6. Refining

Here is the step that perfects Olive Oil and Extra Light Olive Oil. Both are carefully refined, then blended with Filippo Berio® Extra Virgin Olive Oil to achieve the ideal color, taste, aroma and other characteristics associated with each variety.

7. Blending

This step ensures that each Filippo Berio® Olive Oil exhibits its own unique set of tastes and characteristics. Blending oils with distinctive flavor notes (fruity, sweet, bitter, peppery) to achieve perfect harmony is truly an art form — which is why Filippo Berio’s master blenders are famous around the world.

8. Packing

Packing is our final step. Before the oil is exported, it is packaged in glass, tin or plastic through an automated, strictly controlled process designed specifically to ensure the purity of all Filippo Berio® Olive Oil products.

Olive oil from Lucca province in Tuscany, Italy has long been revered for its mild, fruity taste. How long? Take a look at its history.

4000 B.C.

Among the first written records of olive oil are inventory logs carried by ancient trading ships. These ships transported olive oil along their many routes through the Mediterranean. Introduced to Greece as a luxurious import, olive oil is prized not only as a food, but also as a beauty treatment, and as a lightly scented fuel for lamps.

900s

The Roman Empire spreads civilization, and the cultivation of olive groves, throughout southern Europe. The importance of olive oil is so significant that the Empire's southern regions are organized around olive oil provinces.

1100s

Tuscany becomes a renowned region for cultivation of olive trees. Strict laws regulate the cultivation of the olives and the commerce of oil—laws that are still followed today.

1400s

Italy becomes the greatest producer of olive oil in the world, offering an extraordinary, great-tasting oil that graces Renaissance tables across Europe.

1700s

Franciscan missionaries introduce the first olive trees to the New World.